Photo: Becky Luigart-Stayner; Styling: Cindy Barr
4 servings (serving size: 1 lettuce leaf, 1 cup salad, and 2 tablespoons dressing)

Every summer, fresh ears of corn pile on roadside stands along the Delmarva Peninsula in Delaware. Riki Senn uses this abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.

Step 3

Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.

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Ratings & Reviews

meganhalv's Review

July 13, 2014
This was a very good salad, and I would make it again. I cut the raw corn off the cobs and sauteed in a skillet with a little oil for a few minutes, to save time. The dressing is delicious (though I did omit the anchovy paste and chives since I did not have those items on hand) and I definitely recommend that you make it.

sprky182's Review

April 25, 2012
This was tasty. My radishes were a little bland so there was no great contrast of flavors, but it was still good.

mangiapeach's Review

July 24, 2011
One of our new favorite salads! Roasted corn on the grill instead of the oven (it's summertime:)). Used some jarred anchovy instead of paste. I was worried the anchovy would overwhelm the dressing but we didn't even taste it. Used a whole avocado in the dressing and omitted the slices from the salad. Served with grilled pork.

cal1runner's Review

June 06, 2011
This salad is very easy to make and the perfect dish for a summer get together. The avocado-herb dressing contrasts the sweetness of the roasted corn wonderfully, and the radishes add tartness and a needed crunchiness. I also recommend eating it with a slice of baguette.

Bridget0329's Review

August 02, 2010
By far my favorite salad. I make this all the time if you haven't tried it you are missing out.

Saecca's Review

August 01, 2010
YUM!! The avocado herb dressing is extremely tasty (keep to the one clove of garlic or it will overpower the other delicate flavors!!!). The corn baked in the oven was probably the sweetest corn I've ever eaten! The bibb lettuce was expensive and I might change it to spinach when I make it again. My husband said to add more avocado to the salad.

bostonsmaman's Review

May 09, 2010
Wonderful awakened my sleeping tastebuds from a dreary winter of too much soup & casseroles! The "green goddess" dressing was thicker than I thought, but it was a great foil to the slightly bitter radish and lettuce. The sweet corn off the cobb made the salad! I would make this again but either add meat/seafood or serve it as a side salad to an entree since it seemed a little too light for dinner.